Healthy Pulled Pork Recipes

From the EatingWell website and Magazine its Healthy Pulled Pork Recipes. I love Pulled Pork, and here's some Delicious and Healthy Pulled Pork Recipes with recipes like Shredded Pork Burrito Bowls with Veggie Slaw, Five-Spice Pulled Pork Sandwiches, and Slow-Cooker Red Curry Pulled-Pork Sandwiches. Find these recipes and more all at the EatingWell website. Enjoy and make 2019 a Healthy One!  http://www.eatingwell.com/


Healthy Pulled Pork Recipes

Find healthy, delicious pulled pork recipes including pulled pork sandwiches, crockpot pulled pork and spicy pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.


Shredded Pork Burrito Bowls with Veggie Slaw
This burrito recipe may lack a tortilla but it doesn't lack anything in taste. Spicy shredded pork, crisp and vibrant veggie slaw, and warm pineapple-lime rice combine to deliver a beautiful presentation in your bowl.........


Five-Spice Pulled Pork Sandwiches
These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill.......


Slow-Cooker Red Curry Pulled-Pork Sandwiches
Thai flavors—curry paste, fish sauce, lime and coconut milk—and a cabbage and cilantro slaw update this healthy slow-cooker pulled-pork sandwich recipe. A smaller slow cooker (such as a 4-quart model) is ideal for this healthy crock pot pulled-pork recipe. Look for red curry paste in jars in the Asian section of the supermarket........



* Click the link below to get all the Healthy Pulled Pork Recipes
http://www.eatingwell.com/recipes/19021/ingredients/meat-poultry/pork/main-dish/pulled/

Kitchen Hint of the Day!

Save money, use a Slow Cooker............


Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat as slow-cooking really extracts a meaty flavor that permeates the whole dish. Bulk up with vegetables instead.

Kitchen Hint of the Day!

Use the Slow Cooker and save $.....


Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat as slow-cooking really extracts a meaty flavour that permeates the whole dish.

Saturday's Chili - Chili con Puerco

For this week's Saturday's its Chili - Chili con Puerco. Using Pork Shoulder, Onions, Tomatoes, and a host of Spices. This one is sure to warm your day up! It's from the CooksRecipes website. The Cooks site is loaded with recipes for all tastes and cuisines, Enjoy!   http://www.cooksrecipes.com/index.html

Chili con Puerco

Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.

Recipe Ingredients:

2 pounds boneless pork shoulder roast
2 tablespoons bacon drippings or vegetable shortening

3 cups chopped onions
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1 to 2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 (14.5-ounce) can chicken broth

Cooking Directions:

1 - Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
2 - Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic; cook and stir until onions are tender. Stir in remaining ingredients.
3 - Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally.
Makes 8 servings.

http://www.cooksrecipes.com/soup/chili_con_puerco_recipe.html

Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and...

Dinner Tonight: Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread




Started off with a toasted Healthy Life Whole Grain English Muffin and some Fried Bologna,
Breakfast Sandwich. Mom and Dad went on to Church this morning and I did a few things around the house this morning and a couple of loads of laundry. After that an afternoon of some NFL Football! For dinner tonight a new Pork recipe. I prepared a Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread.






Came across this recipe while looking at Food Blogs on-line, on the blog of Mae's Kitchen

(http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html). When you get a chance check her blog out, full of recipes! Anyway the recipe that caught my eye was the  Oven-roasted Boston Butt (recipe from Bobby Flay). I love using pork Shoulder/Boston Butt and the spices for this one sounded too good not to try! To make it I'll need; 3 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon brown sugar (I used Splenda Brown Sugar},  1 tablespoon dry mustard, 3 tablespoons coarse salt (I used Sea Salt}, and 1 (4 1/2 pound) Pork Shoulder/ Boston Butt.





I did this part on Saturday afternoon. To prepare it I mixed the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Then rubbed the spice blend all over the pork and marinated it overnight, covered, and in the refrigerator. The next day it looked incredible after marinating all night!










Next day preheated the oven to 300 degrees. Put the pork in a roasting pan and baked for about 6

hours. Baked until an instant-read thermometer inserted into the thickest part registered 170 degrees.Removed the pork roast from the oven and transferred to a large platter. Allowed the meat to rest for about 10 minutes. The roast came out almost falling apart itself, and the spices kicked up the flavor another 2 notches! While still warm, I used my set of Bear Claws and pulled the meat apart shredding it. Put the shredded pork in a bowl. I then added JB's Fat Boy Haug Waush BBQ Sauce. It's our favorite BBQ Sauce, they have several different kinds along with their selections of Rubs. Mom and Dad made Sandwiches with it, I just had mine in a plate. There's plenty leftover which will make some great Sandwiches for Lunch. A "Keeper Recipe" for sure! The original recipe along with the web link is at the end of the post.

For one side I heated up some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and

done. Then for a second side dish I heated up a can of Bush’s Asian BBQ Beans. To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. Second time I tried these. They are incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger. Excellent Bean Side Dish! Pork,Potatoes, Beans, a winning trio for dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding.







LIMITED TIME. UNLIMITED FLAVOR. BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)

Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq




Oven-roasted Boston Butt (recipe from Bobby Flay)
Dry Rub:

* 3 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 1 tablespoon dry mustard
* 3 tablespoons coarse salt
* 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

After baking...
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.

Note: don't add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.

Homemade Cider Vinegar Barbecue Sauce (from Bobby Flay)

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

I didn't like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.

http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html

Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries

Dinner Tonight: Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries

Up bright and early this morning. For Breakfast I prepared some Pillsbury Buttermilk Biscuit Waffles and a couple of slices of Smithfield Ham. I use the small Pillsbury Biscuits, fewer calories and carbs. I just put in 1 Biscuit in the Waffle Maker and cook for 2 1/2 minutes and done! Makes a god little Waffle. After Breakfast I got my Pork Shoulder in the Crock Pot and started. From there outside, leaves everywhere. Got the leaf blower out and got that all cleaned up. Then got the cart out for the afternoon. Finally some nice weather out there. Less humid and high around 80 degrees. Rode around the neighborhood and spent some time down by the lake, just enjoying the day! So for dinner tonight I prepared Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries
 



I had a Pork Shoulder (Boston Roast) in the freezer so I pulled it out yesterday morning and let it
thaw in the fridge. I used a real easily prepared recipe for it. Using one of my favorite cooking vessels, the Crock Pot. To make this I’ll need the following; Pork Shoulder or Boston Roast (about 4 to 7 pounds, bone-in or boneless), 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.




Last night before I went to bed I applied the Rub all over Pork Shoulder and sealed it in a plastic bag. Let it Refrigerate until ready to use the next day. Pulled the Pork Shoulder from the fridge, shaking

off any excess Rub. Then to prepare it I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! Turned the Crock Pot on High. Placed the Meat in the slow cooker with Water. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until very tender. Removed the Roast and discarded the fat and juices. Shredded the Pork; returned it to slow cooker. Mixing a little BBQ Sauce into the Meat for more flavor. Cover and cooked on Low for about 1 hour longer, until hot. Served on a Kroger Lite Wheat Bun. With Coleslaw (Optional) and extra BBQ Sauce on the side. Nothing but a winning Pork Shoulder Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches!




For a side I baked some Ore Ida Crinkle Fries, love those Potatoes! For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.





Crock Pot BBQ Pork Shoulder

INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless 1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce

PREPARATION

1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.

2 – Place the meat in the slow cooker with water.

3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.

4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the side.

Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce and...

Dinner Tonight: Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes

It started off a cold morning, about 10 degrees, and didn't get a whole lot better through out the day! Ran Mom to a couple of errands and back home for the day with my remote and College Football for the afternoon. For dinner tonight it was the Crock Pot to the rescue, i prepared Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes.






They say Chicken Soup is Good For The Soul, I say Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce ain't too bad for the Soul either! Which happens to be what I prepared tonight for dinner. To start I prepared a rub and needed the following; 3 tablespoons Splenda Brown Sugar, 1 tablespoon Ground Coriander, 1 teaspoon Garlic Powder, 1 teaspoon Chili Powder, 3/4 teaspoon Morton's Salt Substitute. Then I also used 1 Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2 pieces, Healthy Life Whole Grain Hamburger Buns, and 1 Bottle JB's Fat Boy Haug Waush BBQ Sauce.

To prepare it, last night, I cut the Pork Shoulder in half. I then combined the first 5 ingredients in a small bowl and rubbed the pork with sugar mixture. I put both halves in a Gallon Size Hefty Plastic Bag along with a 1/2 bottle of BBQ Sauce and sealed it and let it marinate in the fridge overnight. In the morning I got the Crock Pot out and lined it with a Plastic Crock Pot Liner and sprayed it with Pam Cooking Spray. I removed the Pork from the bag and added both halves to the Crock Pot. Added the remaining 1/2 bottle of BBQ Sauce and put the lid on and let that baby cook! Cooked on low for about 8 hours until it was so tender it started to fall apart. Skimmed the fat from surface of cooking liquid. Removed pork from cooker. Stirred in another 1/4 Bottle of BBQ Sauce. Shred the pork; and returned it to BBQ mixture. Then when it was time to eat I pulled out what we needed for Sandwiches, served it on Healthy Life Whole Grain Buns.

The Pork was just incredible, tender and moist! A Crock Pot, Pork Shoulder, and JB's Fat Boy Haug Waush BBQ Sauce is one winning recipe. And I hope whoever invented the Crock Pot Liners was well paid, one of the best add on Kitchen Aids I use. Virtually no cleanup involved. Just pull the liner out of your Crock Pot and throw it in the trash and wipe down the inside of  your Crock Pot and cleanup is done! Mom and dad wanted a side dish so I had some Gourmet Golden Potatoes that I sliced up. Seasoned them with Sea Salt, Ground Pepper, Garlic Powder, and Dried Parsley. I then pan fried them in a Cast Iron Skillet in Extra Virgin Olive Oil until both sides were golden brown. Served with a side of Hunt's Ketchup. For dessert later a Jello Sugar Free Dark Chocolate Mousse.






Pulled Pork Sandwiches with JB's Fat Boy Haug Waush BBQ Sauce

Ingredients

3 tablespoons Splenda Brown Sugar

1 tablespoon Ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
3/4 teaspoon Sea Salt
1 (3 1/2-pound) Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2-4 pieces
12 (1 1/2-ounce) Whole Grain  Hamburger Buns
1 Bottle JB's Fat Boy Haug Waush BBQ Sauce


Preparation

1. Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture and 1/2 bottle of BBQ Sauce. Seal in plastic bag and marinate in the fridge overnight.

2. Next morning remove Pork from fridge and plastic bag. Add to Crock Pot and Cook on LOW for 8 hours or until very tender.

3. Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1/2 Bottle of BBQ Sauce. Shred pork; return to BBQ mixture. Make your Sandwich and enjoy!

Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

Dinner Tonight: Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

Cloudy, rain on and off, hot, and humid around here today, but they're saying we have some more beautiful weather coming in! Hope so, I'd like to do some fishing at a local County Park this week. Hung around inside doing some odds and ends things and that was about it for the day. For dinner tonight, nothing but comfort food! I prepared an Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy.








I used a Kroger Brand Pork Shoulder (Butt) Roast, about 2 1/2 lbs. I put the Pork on this morning and let it slow cook through-out the day. All I needed was the Pork Shoulder or Boston Butt  (bone-in or boneless), 1/3 cup of Water, Sea Salt, Pepper (lightly), Roasted Cumin, Garlic Powder, Onion Powder, and JB's Fatboy Haug Waush BBQ Sauce. Then to prepare it; Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning.  Place the Roast in the slow cooker with water. Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw (Optional) and extra BBQ Sauce on the side. The pork just fell apart, not much need to shred it! Moist and just bursting with flavor! Served 3 people with plenty leftover for Sandwiches the rest of the week.








I served the Pork on top of a toasted half of a Healthy Life Wheat Sandwich Bun. I also had a side of Bob Evan's Mashed potatoes topped with some Heinz Mushroom Brown Gravy. Hope all you can try this sometime, it makes one incredible and delicious dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Crock Pot Pork Shoulder

Use your favorite barbecue sauce in this crock pot pork roast recipe. This is a basic recipe for pulled pork shoulder using a boneless or bone-in shoulder, but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly.
Ingredients:

pork shoulder or Boston butt, about 4 to 7 pounds, bone-in or boneless
1/3 cup of water
Sea Salt, Pepper (lightly)
 Roasted Cumin
 Garlic Powder
Onion Powder
JB's Fatboy Haug Waush BBQ Sauce


Preparation:

Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning.  Place the Roast in the slow cooker with water. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side

Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

Dinner Tonight: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If your looking for two delicious recipes look no further!

I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.


I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in it's own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.

Ready to bake for a second time

Now for the Twice-Baked New Potatoes. I purchased some medium sized New Potatoes at Kroger early this morning. I first preheated the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you're ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

Just added the Chipotle Peppers in Adobo Sauce

 


Spicy Pop Pulled Pork



Ingredients:


1 Onions, peeled and quartered
4 Cloves of Garlic
1 - 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar


Directions:

Preheat the oven to 300 degrees F.

Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.

Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!


Twice-Baked New Potatoes

Ingredients:


12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper


Directions:


Preheat the oven to 375 degrees F.

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.


* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them. *



http://www.foodnetwork.com/ree-drummond/index.html


http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html


http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html

Boneless Bbbq Seasoned Pork Shoulder w/ Green Beans, Mashed Potatoes, and...

Today's Menu: Boneless Bbq Seasoned Pork Shoulder w/ Green Beans, Mashed Potatoes, and Whole Grain Bread



Ran across something new today while at Walmart, Hormel Boneless Pork Shoulder Rubbed with BBQ Seasoning and I'm glad I did! It contained 4 servings, although I think there was more than that, and it came already Rubbed with the BBQ Seasoning. You can prepare it by the Crock Pot or by Oven which is what I did. I roasted it for 2 1/2 hours at 325 degrees and it came out perfect! Tender and moist with a mouth watering flavor. It's 200 calories and only 2 carbs per serving. I have another item to add the daily menu! Along with the Pork Shoulder I had sides of Green Beans, Idahoan Mashed Potatoes, and Healthy Life Whole Grain Bread. Quite a meal! For dessert later a Jello Sugar Free Chocolate Pudding topped with a tablespoon of Cool Whip Free.

Soy and Cola Pork Shoulder Sandwich w/ New Potatoes and Carrots

Today's Menu: Soy and Cola Pork Shoulder Sandwich w/ New Potatoes and Carrots


Leftover supreme! Warmed up the Soy and Cola Pork Shoulder from the other night and served it on an Healthy Life Whole Grain Bun. The Pork Shoulder was incredible! The flavor was over the top! The Pork had been marinating in the Sauce since the other night and it was just bursting with flavor. I'll be using this recipe quite often. As sides I had boiled Mini Carrots and 2 boiled New Potatoes. After boiling the New Potatoes I flattened them out a bit by taking a coffee cup and pressing down. I topped the Potatoes with McCormick Grinder Sea Salt, McCormick Grinder Black Peppercorn, and I Can't Believe It's Not Butter. If you would want the Pork Shoulder recipe you can find it from my posting on Sept. 18th. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

Soy and Cola-Braised Pork Shoulder w/ New Potatoes

Dinner Tonight:  Soy and Cola-Braised Pork Shoulder and New Potatoes


Another of the Cooking Light, October Issue, must try recipes. Pictures or words can't describe what a delicious recipe this is. The sauce is unbelievable and the Pork Shoulder absolutely DELICIOUS! This is another recipe where you have to give yourself some time to prepare it but it's worth every minute it takes. This is the first time I had used Hoisin Sauce and between this and the Soy Sauce it gave it just the right kick.

I served the Pork Shoulder as an Open Face Sandwich, using an Aunt Millie's Thinwich Bun, and topped it with the Sauce along with a side of boiled halved New Potatoes that I seasoned with Sea Salt and Ground Black Pepper. I think this is now one my best and favorite recipes. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.

Ingredients

    1 tablespoon dark sesame oil
    1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
    1/2 teaspoon kosher salt
    1 tablespoon minced peeled fresh ginger
    4 garlic cloves, minced
    2 cups cola (such as Coca-Cola)
    1/2 cup hoisin sauce
    1/4 cup rice vinegar
    1/4 cup lower-sodium soy sauce
    1 cup diagonally sliced green onions

Preparation

    1. Preheat oven to 300°.
    2. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.
    3. Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.

David Bonom, Cooking Light
OCTOBER 2011

http://www.myrecipes.com/recipe/soy-cola-braised-pork-shoulder-50400000115811/

Pulled Pork and Ranch Potatoes

Dinner Tonight: Pulled Pork Roast on Bun w/ Original Ranch Roasted Potatoes


Watching the Food Network early this morning there was several shows featuring Pork. Which inspired my dinner tonight. I made a Pulled Pork Roast, the recipe is listed at the end of the post. I tried J B's Fat Boy Haugwaush Bar B Cue and will be using it again! It's a thick sauce with a bit of sweetness to it. It almost has the taste of Carolina BBQ Sauce but it's thicker. After 5 hours at 275 degrees and 30 minutes at 375 degrees the Pork came perfect! Tender and juicy with fantastic flavor. Served on an Aunt Millie's Slimwich Bun and added Haugwaush (Love that name). As a side had Hidden Valley Original Ranch Roasted Potatoes. One of Hidden Valley best recipes, recipe will follow at the end of the post. Dessert tonight? I doubt it!

Pulled Pork Shoulder

Ingredients

    * 2 Bottles of J B's Fat Boy Haugwaush Bar B Cue (Reserve 1 bottle for sandwiches)
    * 1 tablespoon freshly ground black pepper
     * Sea Salt to taste
    * 7 pound bone-in pork shoulder
    * 10 to 12 cloves garlic, smashed


Directions

Preheat the oven to 275 degrees F.


Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Salt and pepper the pork and then rub the pork with the Haugwaush, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.

Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.


Original Ranch Roasted Potatoes

    * 2 pounds small red potatoes, quartered ( I used Golden New Potatoes)
    * ¼ cup vegetable oil
    * 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

http://www.hiddenvalley.com/recipe/v/113/Original-Ranch-Roasted-Potatoes/